Sourdough Wheat Bread

Bakers, please stop thinking that somehow your wheat product is special and has magical powers that allow folks with celiac disease to safely eat it. They can’t. Full stop.

Tricia Thompson2019-02-04T20:56:23+00:00 “Regular” Whole Wheat Flour: Approx. 100,000 ppm of gluten Crushed Wheat*: 103,000 ppm of gluten Sourdough Wheat Bread**: 104,000 ppm of gluten Sprouted Wheat Bread***: 72,000 ppm of gluten *At the time of testing, the manufacturer of the crushed wheat product stated the following on their website, “Crushed wheat #1 allows people with gluten intolerance, celiac disease, type 2 diabetes, and other health ailments to eat wheat again.” **At the time of testing, the bakery making the sourdough wheat bread included a webpage on their site entitled, “Sourdough for Celiacs” and stated, “Eating sourdough...

Sourdough Wheat Bread is NOT Safe for Folks with Celiac Disease

Tricia Thompson2018-02-19T20:01:53+00:00Gluten Free Watchdog has tested three artisanal sourdough breads for gluten. We will not be testing any additional varieties. As the test results prove, wheat-based sourdough bread, including those made in small bakeries by artisanal bakers contains a lot of gluten and should not be eaten by anyone with a gluten related disorder. Full Stop. Test results: Product: Dan the Baker Country Sourdough Bread Test date: April 2015 Why product was tested:  At the time of testing the bakery website...